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Artichoke Chicken with Linguine

I loved this recipe so much, I spent weeks tracking it down after trying it at a meeting. I’ve been making it for years and have shared it with friends and family. Hope you enjoy it, too! —Rita Brooks, Norman, Oklahoma
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    3 servings

Ingredients

  • 6 ounces uncooked linguine
  • 10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup sherry or chicken broth
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 6 ounces sliced fresh mushrooms
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese

Directions

  • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
  • Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
  • Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.
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